Spicy Peruvian Chicken With Rice

Updated at: Thu, 17 Aug 2023 09:50:50 GMT

Step 1

Wash and dry produce.

Step 2

Peel and mince or grate garlic.

Step 3

Trim and thinly slice scallions, separating whites from greens.

Step 4

Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.

Step 5

Zest and quarter lime.

Step 6

Dice tomato into ½-inch pieces.

Step 7

Finely chop cilantro.

Step 8

Reserve a pinch of garlic (you'll use it in step 5).

Step 9

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat; add scallion whites, remaining garlic, and 1 tsp Fajita Spice (2 tsp for 4) to pot. Cook, stirring, until softened and fragrant, 2-3 minutes.

Step 10

Add rice, stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Step 11

Keep covered off heat until ready to serve

Step 12

After cooking aromatics, add cauliflower rice to pot; cook, stirring until browned, 3-4 minutes.

Step 13

Add stock concentrate, ¼ cup water (⅓ cup for 4). and a big pinch of salt.

Step 14

Cook, stirring. until softened, 2-3 minutes. Keep covered off heat until ready to serve. rico for another use.

Step 15

In a small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. (For 4 servings, use juice from one lime, ½ tsp sugar, and a big pinch of salt.)

Step 16

Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Step 17

Pat chicken dry with paper towels.

Step 18

Season all over with remaining Fajita Spice, salt, and pepper.

Step 19

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Step 20

Turn off heat; transfer to a cutting board to rest.

Step 21

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish: mince remaining.

Step 22

In a second small bowl,

Step 23

combine cilantro,

Step 24

mayonnaise,

Step 25

sour cream,

Step 26

reserved garlic,

Step 27

a squeeze of lime,

Step 28

a big pinch of lime zest,

Step 29

and a pinch of minced jalapeño to taste, (TIP: If you like some zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.)

Step 30

Add water 1 tsp at a time until sauce reaches a drizzling consistency, Season with salt and pepper.

Step 31

Fluff rice with a fork. Stir in tomato,

Step 32

half the scallion greens,

Step 33

remaining lime zest,

Step 34

a squeeze of lime juice,

Step 35

and as much remaining minced jalapeño as you like. Season with salt and pepper.

Step 36

Thinly slice chicken crosswise.

Step 37

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde; garnish with remaining scallion greens and as many reserved jalapeño rounds as you like. Serve.

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